This Roasted Vegetable & Quinoa Winter Nourish Bowl recipe is created with healthy seasonal produce, while being completely customizable. Enjoy this wholesome vegan bowl for an easy weeknight dinner or save for meal prep!

Roasted Vegetable & Quinoa Winter Nourish Bowl recipe with sweet potatoes, red onions, Brussels sprouts, kale, and avocado, with a fork in it, sitting on a wood cutting board.

Hearty, healthy, & holy molly delicious, this Roasted Vegetable & Quinoa Winter Nourish Bowl recipe is just that!

This vegan bowl comprises roasted sweet potatoes, sliced red onion, brussel sprouts, nutty quinoa, massaged kale, creamy avocado, & a maple dijon vinaigrette.

Even though this is a winter bowl recipe, feel free to enjoy it during the fall, as the produce is relatively the same.

No matter what season, this healthy vegan bowl will be a hit!

Why You’ll Love This Healthy Winter Nourish Bowl Recipe

Full of Flavor & Loaded with Nutrition: Fiber-rich, protein-packed, healthy-fats filled, and so much more. This vegan bowl has it all.
Best Seasonal Bowl: The ingredients found in this creation are perfect for the fall + winter months.
Great for Meal Prep: This Roasted Vegetable & Quinoa Winter Nourish Bowl stores well in the fridge, making it the perfect vegan recipe to meal prep for healthy dinners throughout the week.

Healthy Roasted Vegetable & Quinoa Winter Nourish Bowl recipe with sweet potatoes, red onions, Brussels sprouts, kale, and avocado, with a fork in it, sitting on a wood cutting board.

Ingredients

Organic Quinoa: To provide these bowls with nutty flavor, along with protein and fiber. You can use any color that you have on hand – white, red, or multi-color quinoa all work for this recipe.
Organic Sweet Potato: For this recipe I used organic garnet sweet potato, but any sweet potato works. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before chopping.
Organic Brussel Sprouts: These sprouts are the perfect addition. They’re full of vitamins, fiber, and minerals too.
Organic Red Onion: Adding organic red onion adds a pop of color & a burst of flavor.
Organic Greens: Any kind of greens that you have on hand will work, but I used kale.
Organic Maple Dijon Dressing: A combination of extra-virgin olive oil, fresh lemon juice, pure maple syrup, dijon mustard, minced garlic, sea salt, & black pepper, are whisked together to drizzle over our bowl.
Organic Avocado: For some healthy fat creaminess!

How To Make

Quinoa. Prepare quinoa as package instructions.
Vegetables. Preheat the oven to 425 degrees F. On a baking sheet, add the chopped vegetables. Toss in the oil and seasonings. Transfer to the oven and roast for 20 – 25, flip halfway through.
Kale. Add the washed and chopped kale to a large mixing bowl along with a healthy pinch of sea salt. Using your clean hands, massage for 1 – 2 minutes to soften the kale.
Maple Dijon Dressing. In a mixing bowl, combine the dressing ingredients and whisk to combine.
Serve. Divide greens, quinoa & roasted vegetables, between bowls. Top with the dressing. Enjoy!

Tips for Making this Winter Nourish Bowl Recipe Perfectly

Organic Quinoa: Any color that you have on hand will work – white, red, or multi-color quinoa.
Organic Substitutes: Use your favorite type of greens & vegetables.
Baking: Be sure to flip the vegetables halfway, as this ensures even baking.
Always Massage the Kale: Trust me on this one. Kale leaves can be very tough & chewy if not messaged. So, make sure to massage the kale leaves for at least 2 minutes – you’ll get a nice hand workout too.

Storing & Reheating

This Roasted Vegetable & Quinoa Winter Nourish Bowl is the perfect healthy vegan recipe for leftovers & meal prep!

Fridge Storage. Transfer ingredients to separate air-tight glass containers & refrigerate for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the vegetables to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with greens, avocado, & dressing.

Healthy Vegan Roasted Vegetable & Quinoa Winter Nourish Bowl recipe with sweet potatoes, red onions, Brussels sprouts, kale, and avocado, with a fork in it, sitting on a wood cutting board.

More Healthy Nourish Bowl Recipes You’ll Love

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Roasted Vegetable & Quinoa Winter Nourish Bowl

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4 1x
Category: Main Dish
Method: Oven
Cuisine: American
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

QUINOA

½ cup dry quinoa

VEGETABLEES

1 large sweet potato, cubed
2 cups brussels sprouts, trimmed & quartered
1 red onion, quartered
2 tsp avocado oil
Sea salt & black pepper, to taste

MAPLE DIJON VINAIGRETTE

¼ cup extra-virgin olive oil
2 tbsp fresh lemon juice
1 tbsp pure maple syrup
2 tsp dijon mustard
2 garlic cloves, minced
Sea salt & black pepper, to taste

KALE

5 cups kale, stems removed, chopped
Sea salt, pinch

BOWL

Avocado(s), sliced

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Instructions

Quinoa. Prepare quinoa as package instructions.
Vegetables. Preheat the oven to 425 degrees F. On a baking sheet, add the chopped vegetables. Toss in the oil and seasonings. Transfer to the oven and roast for 20 – 25, flip halfway through.
Kale. Add the washed and chopped kale to a large mixing bowl along with a healthy pinch of sea salt. Using your clean hands, massage for 1 – 2 minutes to soften the kale.
Maple Dijon Dressing. In a mixing bowl, combine the dressing ingredients and whisk to combine.
Serve. Divide greens, quinoa & roasted vegetables, between bowls. Top with the dressing. Enjoy!

Notes

Organic Quinoa: Any color that you have on hand will work – white, red, or multi-color quinoa.

Organic Substitutes: Use your favorite type of greens & vegetables.

Baking: Be sure to flip the vegetables halfway, as this ensures even baking.

Always Massage the Kale: Trust me on this one. Kale leaves can be very tough & chewy if not messaged. So, make sure to massage the kale leaves for at least 2 minutes – you’ll get a nice hand workout too.

Storing & Reheating: Transfer ingredients to separate air-tight glass containers & refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the vegetables to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with greens, avocado, & dressing.